Grilled Island Chicken with Tropical Salsa

May 30, 2011 (CHICAGO)

Island Chicken Marinade

1 (14 oz.) can coconut milk
3 Tablespoons minced fresh cilantro
1/8 teaspoon ground cinnamon
2 Tablespoons fresh lime juice
1 large fresh jalapeno, minced

6 chicken breast halves, skinned and boned
Whisk chicken marinade ingredients together. Place chicken in large shallow dish and pour marinade over chicken. Cover and refrigerate chicken 2 hours.
Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill approximately 6 to 8 minutes on each side or until no pink remains. Top with Tropical Salsa and garnish with lime wedge and cilantro sprig.

Tropical Salsa:

¼ cup chopped red onion
½ cup chopped tomato, seeded
½ cup chopped mango
¼ cup chopped green bell pepper
¼ cup chopped yellow pepper
1 Tablespoon minced fresh jalapeno
½ teaspoon salt
½ teaspoon chili powder
2 Tablespoons fresh lime juice
1 Tablespoon honey
Combine all ingredients and chill 2 to 3 hours. Serve over Island Chicken
Serves 6.

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